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The minimum weight of water required may be calculated: yeast weight x 4 = water weight. [ 4 ] Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a ...
Let p be an interior point of the disk, and let n be a multiple of 4 that is greater than or equal to 8. Form n sectors of the disk with equal angles by choosing an arbitrary line through p, rotating the line n / 2 − 1 times by an angle of 2 π / n radians, and slicing the disk on each of the resulting n / 2 lines.
Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil (or once with hot lard, thus some traditional local names).
[4] Choux pastry is a steam-leavened dough used for some types of sweet pastries, notably cream puffs, eclairs, some homemade funnel cakes, [5] tulumba and churros. Unlike most other pastry doughs, the ingredients for the dough are cooked on the stovetop before the dough is baked until achieving the consistency of a thick paste.
Roll small dough balls with each type of dough, then roll the dough balls into long logs. Roll the logs around Pillsbury Christmas cookie dough (the kind with a holiday shape in the center). Step ...
Zeppole (Italian:; sg.: zeppola), in Sardinia italianized zippole or zeppole sarde [1] from the original Sardinian tzípulas, [2] are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter.
Two schools of thought exist regarding the inclusion of salt or sugar. They both act to inhibit or slow yeast growth, as determined by time to proof or rise, [16] so they are not usually included and instead are added to the final dough. Ultimately, the amounts of each ingredient, and when they are added, depend on pre-ferment and final-dough ...
Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, [2] diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, [3] L-cysteine HCl, [4] glycerol monostearate, azodicarbonamide, [5] [6] sodium stearoyl lactylate, sucrose ...